Description
A simple recipe for a satisfying salad featuring roasted cauliflower and chickpeas.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1 tablespoon water
- 2 cups mixed greens
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, stirring halfway through, until the cauliflower is tender and slightly browned.
- While the vegetables roast, whisk together the remaining 1 tablespoon of olive oil, lemon juice, tahini, and water in a small bowl to make the dressing.
- In a large bowl, combine the mixed greens and the roasted cauliflower and chickpea mixture.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.
Notes
- You can add fresh parsley or cilantro for extra flavor.
- If the dressing is too thick, add water one teaspoon at a time until you reach your desired consistency.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Keywords: roasted cauliflower, chickpea salad, vegan salad, healthy salad, lemon tahini dressing